New York Times bestselling author. Slow cooking expert.

One of our meal plan staples! This is a juicy and flavorful chicken recipe that uses pantry staples. Mix apricot jam, dijon mustard, soy sauce, and some ginger together to make one of the most delicious sauces, ever. Good on pork chops, too!

Day 77.

This is one of those recipes that tastes so good, everyone you serve will be astonished that it was cooked in the crockpot.

Use a 4 or 6 quart slow cooker. Place the meat into your slow cooker -- I used frozen tenderloins this time but have successfully done this dish with thighs, breast halves, and even with pork chops.It's a yummy sauce!!In a small mixing bowl combine the rest of the ingredients to make a sauce and then pour it evenly over the top of the chicken.

Cover and cook on low for 6-8 hours, high for 4-6--if your chicken isn't frozen, your dinner will cook faster.

Everybody ate and liked this! This is truly one of the best and easiest ways to get your kids to eat a lot of chicken. The sauce is sweet without being over the top and the soy sauce is limited -- just a tiny bit to make a twang.

59 comments:

Just found your blog recently and I'm so glad I did! I have a crock pot that I would love to use more and this recipe sounds wonderful. Defintly a must try!! I have you bookmarked and will be checking back often to see what new recipies you are trying.

I really, really enjoy the recipe anonymous posted, with the onion soup mix, russian salad dressing and apricot jam. I worked in a restaurant many years ago and that's what they used to baste their chicken. Yummy!

Steph - I made this tonight/today. I did 6 boneless skinless breasts - FROZEN - for 7 hours and then it was on "warm" for the remaining 3. I served it with "sticky" rice and it was a HIT with my hubby (2 servings) and my girls.

question: in the ingredients photo you show chili flakes but not listed as an ingredient. Should I be adding it in? I have made it twice now without, showed my mom the site and she noticed that in the picture. I think it's fine as is but just wondering!

I made this and it was awesome! DH told a friend and we sent him to your site. I will definitely try more of your recipes and links. Your wit and honesty make this site a great "read" as well. Thank you so very much.

This was TERRIFIC! I've been cooking from your site ever since swim team practice started and killed my ability to make dinner in the afternoon. Lots of creative ideas - thanks! So far this is the best!

I love this dish. I have some kids who don't eat sugar, so I made the apricot stuff by chopping a bag of apricots, and adding honey and orange juice. I let that cook for a couple hours in the crock, then proceeded to (mostly) follow your recipe. I like that your recipes are easy for me to adapt. Thanks for the great blog.

Wow, this is insanely good! I barely had the willpower to stop eating for long enough to comment. But I did, because I'm quite proud of myself for successfully making them. (This is my fourth or so attempt at a crock pot dinner, and so far your recipes have usually turned out to be my favorites.) Thanks so much for this one, and for all the others!

I've made the Lipton Onion Soup Mix recipe with a can of whole cranberry sauce (in place of the apricot preserves, which I'm sure is also delicious) for years. It's my go-to recipe when I need to make a meal for someone. The Russian Dressing can be hard to find sometimes. I like the Wishbone and have only been able to find it at Wally World.

This is the first recipe I made in my brand new slow cooker that arrived yesterday.It's definitely a winner!Thank you so much for this fantastic site and all the humorous comments on the recipes :-)

I do have one question, how do you know if the food is ready?I was so afraid to undercook the chicken that I ended up overcooking it a little. Next time I would like to prevent this, but I don't know how (yet).

Congratulations on your new slow cooker! I'm glad you liked this recipe. To see if the chicken is done, it's the same way as in traditional cooking: cut into it, and see if the meat is cooked through and the juice runs clear.

I don't follow the no-peeking advice. I peek and stir and taste quite often while I slow cook.

I made the crockpot apricot chicken recipe and the whole family liked it. My six year old decided that I should "make probably 16 or 17 more recipes from that crackpot lady"! ;) He is a very picky eater and yes, he did mean "crock pot".

I just made this today but added in 2 tablespoons of creamy peanut butter. I also added chopped onion, bell pepper, celery and carrots in the last hour and vented the lid to reduce the sauce a bit. Served it over brown rice and it was SO GOOD. It reminded me of Yoshinoya rice bowls I used to eat as a kid!

Inspired recipe! My adaptation - instead of the preserves, I used 1 c. dried apricots pureed in the food processor with a little orange juice and honey (thanks to the commenter above) and enough water to make it the consistency of preserves. I discovered that it wanted to burn on the bottom, so I had to stir it and add a little more water. Served shredded on toasted hamburger buns. Savory and really good!

This turned out great. It was a little juicy, so to thicken up the sauce a bit a I added 1 can of cream of chicken soup. It added just enough to make it more sauce like and less watery. (Although the flavor was great without the addition of the soup) Will definitely try this one again. Thanks for the recipe!

Making this for my husband and myself right now. Last time he said he wanted it spicier, so I'm going to throw a whole Serrano in about 30 min. before it is done. Going to serve with brown rice and a Creamsicle Parfait for dessert!

Awesome awesome awesome blog!!!!As someone who has in recent months jumped on the gluten free bandwagon. I have found it near impossible to find gluten free recipes online that don't contain 55 types of different flour. I'm usually just looking for a simple dinner recipe but the gluten free recipes always include some sort of flour (severe lack of thinking outside the box LOL!!)Anyway thank you for this fantastic blog!!I'll be venturing here on a daily basis :-)

I just made this tonight and I LOVE it! Even my 2 yr old who refuses to eat most anything loved it. I poured the left over sauce into a container to save. It will make a great sauce for many other things too!

Just made this today and everyone loved it! Even my 4 year old who generally doesn't eat much meat ate every last morsel. Thank you so much for this and all the other yummy recipes on here! I served it over rice and added a finely chopped yellow pepper and 2 handfuls of baby spinach during the last 30 minutes.

Made this tonight and it was a hit!! We are a family of 5 and I made this with 8 chicken breast and it was ALL gone and they were wanting more!! (3 growing boys!!!) Fixed it with white rice and green beans.

Love this! I made it with fresh boneless, skinless thighs. Checked it after 4 hours on low and it was DONE, so I ate it for lunch. Also, I used Polaner's sugar free with fiber preserves (sweetened with Splenda) and it came out great!

I'm so glad I found this. I have seen all the recipes for the onion soup mix/preserves, and onion soup mix/preserve/salad dressing. Right now, though, I'm trying to avoid all processed foods, extra sugar, MSG, soy, etc. for one month. this was the ticket. I had apricot jam sweetened only with fruit juice and instead of onion flakes (we don't have any!) I just sliced an onion in the bottom of the cooker. I used mustard powder since we didn't have Dijon. hope it will work well! (we're a boring kitchen. it's unusual to use anything other than salt & pepper & butter on our food...so I've made quite a departure with this month of meals!)